BHG Molten Chocolate Cakes
Ingredients
1 1/4 cups semisweet chocolate pieces
1/2 cup whipping cream
1 tablespoon butter
3/4 cup semisweet chocolate pieces
1/2 cup butter
4 eggs
1/2 cup sugar
1/2 cup all-purpose flour
Vanilla ice cream, optional
Directions
In a 1-qt saucepan, combine 1-1/4 cups of the chocolate chips, the cream, and I Tbsp. butter. Cook and stir over low heat until the chocolate is melted and the mixture is smooth. Cool 15 minutes, stirring occasionally. Cover and chill 2 hours or until mixture reaches a fudge-like consistency,
2. Preheat oven to 400°F. Generously butter eight 6-oz ramekins or custard cups. In another 1-qt saucepan combine remaining 3/4 cup chocolate chips and the 1/2 cup butter. Cook and stir over low heat until chocolate is melted and mixture is smooth; cool slightly.
3. In a large bowl beat eggs and sugar with a mixer on medium to high 5 minutes. Beat in flour and slightly cooled chocolate mixture. Spoon enough batter into prepared ramekins to measure 1 inch in depth
4. Form chilled chocolate mixture Into eight portions. Working quickly roll each portion into a ball. Place balls on top of batter in ramekins without touching sides of dishes. Cover balls with remaining batter
5. Bake 15 minutes. Remove from oven: let stand 10 minutes. Using a knife, loosen cakes from sides of ramekins. Invert onto plates. Serve Immediately. If desired, serve with Ice cream. Makes 8 cakes.
TO MAKE AHEAD Prepare as directed through Step 4. Cover and chill up to 4 hours. Let stand at room temperature 30 minutes before
